Homemade Sauce

Service Description

Welcome to The World of Sauces curriculum! This course will explore the foundational principles, types, techniques, and flavors of sauces that make the culinary world so diverse and delicious. Each class is designed to introduce you to a different aspect of sauces, ensuring that by the end of the course, you'll have a deep understanding of how to create, modify, and innovate in the sauce world. Class 1: Introduction to Sauces Objective: Understand the importance of sauces in cooking and the role they play in enhancing dishes. Topics: The history of sauces and their evolution in global cuisine. The mother sauces of French cuisine: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Basic sauce terminology: emulsification, reduction, binding agents, and thickening. Common tools used for making sauces: whisk, saucepan, strainer, etc. Class 2: The Mother Sauces Objective: Deep dive into the five French mother sauces and how they serve as the foundation for countless derivative sauces. Topics: Béchamel: Making the classic white sauce using milk, butter, and flour. Velouté: A light stock-based sauce (chicken, fish, or veal). Espagnole: A rich brown sauce made from brown stock and brown roux. Hollandaise: An emulsified sauce made from egg yolks, butter, and lemon juice. Tomato: Variations from a basic tomato sauce to more complex versions. Techniques for perfecting these sauces. Class 3: Thickening Agents and Techniques Objective: Learn how to control texture and consistency in sauces. Topics: Roux: The basis of many sauces, and how to cook it for various uses. Cornstarch and arrowroot: When and how to use them as alternatives to roux. Beurre manié (kneaded butter): Its role in thickening sauces quickly. Reduction: Concentrating flavors and thickening through evaporation. Egg yolks: How to use them for velvety sauces (e.g., Hollandaise, crème anglaise). Class 4: Emulsified Sauces Objective: Understand the science and technique behind emulsifying sauces. Topics: What is an emulsion? Understanding how oil and water-based ingredients combine. Techniques for emulsifying: manual whisking, blender, and food processor. Classic emulsified sauces: Hollandaise, Mayonnaise, Vinaigrette, and Aioli. Troubleshooting: Fixing broken emulsions.